Easy Creamy Buffalo Sage Pumpkin Lasagne

This lasagne is deceptively simple. Although there may appear to be a large ingredient list and there are 3 fillings to make – they are all blitzed up in the blender and you don’t even need to wash it out between making the squash puree and tomato sauce as the remains of squash in the jug help to make a silky and creamy tomato sauce.

This is delicious enough for company or a special occasion meal. One serving of this lasagne has a whopping 816% of your required vitamin A and 79% vitamin C!

 

It can be made ahead in various ways too to make hosting a dinner party or a family dinner a breeze. You  can assemble it raw, cover with clingfilm and store in the fridge for a day before baking; you can bake it, cover with clingfilm and refrigerate for up to 3 days before reheating in the oven for 30 minutes covered in foil until heated through; or you can bake and freeze, tightly covered for 6 months and reheat in the oven for 45 minutes to an hour covered in foil until fully piping hot throughout.

Ingredients: Serves 6

For the Pumpkin Puree:

• 1.5 kg pumpkin or squash, unpeeled
• 1/2 cup fresh sage leaves
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper
• 1 cup unsweetened non dairy milk (I prefer soya or almond)

For the Buffalo Tomato Sauce:

• 1 medium onion
• 2 cloves of garlic
• 1 tsp sea salt
• 1/2 tsp ground black pepper
• 2 cans of chopped tomatoes in juice
• 1/4 cup vegan buffalo sauce (like Frank’s Red Hot)
• 1 tsp dried thyme

For the Creamy Cashew White Sauce:

• 1/2 cup soaked raw cashews
• 6 Tablespoons soya flour (or plain flour or gf flour)
• 1 tsp mustard powder
• 1/2 tsp ground nutmeg
• 1/4 cup nutritional yeast
• 1 clove of garlic
• 1 tsp sea salt
• 1/2 tsp ground black pepper
• 2 cups unsweetened non dairy milk (I prefer soya or almond)

For the lasagne:

• 4 tomatoes
• 1 x 500g box dried lasagne sheets
• Sea salt and cracked black pepper

 Method:

1. Preheat the oven to 200’C. Cut the unpeeled pumpkin or squash into wedges and de-seed, place on a baking tray and roast for 20-30 minutes or until the squash is soft and golden. Leave to cool enough to handle and carefully peel away the skin and place the flesh into the jug of a blender. Add the sage, salt, pepper and half the milk. Blend, adding the remaining milk as necessary to get a smooth puree. Pour into a bowl, cover and set aside. Do not clean out the blender jug.
2. Add all of the tomato sauce ingredients into the jug and blend until well combined and almost smooth. Transfer to a saucepan and wash out the blender jug.
3. Blend together the white sauce ingredients until perfectly smooth, transfer to a saucepan.
4. Bring both the tomato and white sauce to a boil, whisking the white sauce all the time until thickened enough to coat the back of a spoon.
5. Assemble the lasagne, take a large baking dish approx 15 x 10 inches and place about a quarter of the tomato sauce on the base, topped with a quarter of the lasagne sheets. Top with more tomato sauce, some pumpkin puree then more lasagne sheets, then white sauce and repeat until all is used up, ending with white sauce. Place slices of tomato over the top, sprinkle with salt and pepper then transfer to the oven and bake for 30-45 minutes until the pasta is al dente and the top is golden and bubbling. Leave to cool for about ten minutes before slicing and serving.

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